3.Make a paste with red chilli,turmeric and coriander powders with enough water to form a thick paste and stir into the mixture.

4.Add camel meat and salt to taste. Pour in half cup of water and place the lid on.

5.Cook meat until tender(around 20-25min). After opening the lid, heat on medium flame for around 5 minutes or till the gravy is thick.

6.Add chopped coriander leaves and garam masala. Turn of the heat and place the lid on for a few minutes just so that the masala properly infuses into the meat.
Serve hot with rice,roti or arabic flat bread.